Upside Down Nacho Bake
Take your Tex-Mex game to the next level with this irresistible Upside Down Nacho Bake! This layered casserole transforms classic nachos into a hearty, family-friendly dinner, packed with layers of seasoned ground beef, black beans, juicy diced tomatoes with green chilies, and gooey melted cheese. The star of the show? It’s baked with tortilla chips sandwiched between the layers, creating a uniquely crunchy, cheesy crust. Topped with fresh green onions, cilantro, and an optional dollop of sour cream, this one-pan wonder is perfect for game nights, potlucks, or any occasion that calls for bold flavors and easy cleanup. Loaded with Tex-Mex essentials and ready in just 40 minutes, this Upside Down Nacho Bake will be a hit with kids and adults alike!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 packet (1 ounce) Taco seasoning
- 0.25 cup Water
- 2 cups Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned diced tomatoes with green chilies, drained
- 0.5 cup Canned sliced black olives, drained
- 4 cups Tortilla chips
- 2 Green onions, sliced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream (optional for garnish)
- 4 pieces Lime wedges (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Add the finely chopped onion and minced garlic to the skillet. Sauté until fragrant and the onions are translucent, about 3-4 minutes.
Stir in the taco seasoning and 1/4 cup of water. Let the mixture simmer for 2-3 minutes until the flavors combine and the liquid thickens slightly.
In a 9x13-inch baking dish, spread half of the tortilla chips in an even layer.
Layer the seasoned ground beef mixture evenly over the tortilla chips.
Sprinkle a layer of black beans, followed by a layer of diced tomatoes with green chilies, then sliced olives.
Top with an even layer of shredded cheddar cheese and Monterey Jack cheese.
Add the remaining tortilla chips in an even layer over the cheese, lightly pressing them down.
Sprinkle the remaining shredded cheese over the top of the chips.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
Remove the baking dish from the oven and sprinkle sliced green onions and chopped cilantro over the top.
Let the nacho bake cool for 5 minutes before serving.
Serve with sour cream and lime wedges on the side for garnish, if desired.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 511 mg | 39% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
